fig-1ec shows the results of color tests. For the two crackers,L*value decreases significantly with increase in green banana flour(GBF) content. By contrast,a* value andb* values increase significantly. There was a significant difference in corresponding color values among the crackers containing different GBF substi-tution levels. This indicates that samples with more GB Fare darker,redder and more yellow. These changes in color are attributed to the higher amount of oxidized phenol compounds formed in theGBF-incorporated crackers. Similar results have been reported for doughnuts and bread incorporated banana flour (Chong & NoorAziah,2008; Mohamed, Xu, & Singh, 2010)